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Kate’s White and Green Bean Salad with Roasted Cherry Tomatoes

This side dish makes the perfect accompaniment to fish and meat dishes in particular chicken and pork, or even as a salad on its own. It can be served hot or cold and would also be perfect to have alongside a BBQ. This Mediterranean style dish uses the juices of the cherry tomatoes and Filippo Berio Extra Virgin Olive Oil to make delicious, healthy and nutritious dish.

Prep Time: 5 mins
Cooking Time: 20 mins
2 people

Used in this recipe

Ingredients

100g green beans (handful), topped and tailed and chopped into 2.5cm pieces
200g Cannellini beans
100g Cherry tomatoes (about 10), halved
Dried oregano
2-3 tbsp Filippo Berio Extra Virgin Olive Oil
Salt

Method

Heat the oven to 180°C. Add the cherry tomatoes to an oven dish and drizzle in a good glug of Filippo Berio Extra Virgin Olive Oil, and season with salt and oregano (1/2 tsp)
Place in the oven for 15 minutes.
While the tomatoes are cooking, bring a pan of water to the boil, salt it and add your green beans for about 5-6 minutes, and drain.
Remove the tomatoes from the oven, add the green beans and cannellini beans. Add anoter good glug or two of olive oil (2-3 tbsps at least), add a little more salt and combine together.
Place back in the oven for 5 minutes to warm through, and serve.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.